The Recipes of the Caseificio Longo
Chop the rosemary and place in a bowl with the oil, salt and pepper...
Clean Valerian by carefully removing earth residues and sprinkle them in water
Dissolve the yeast and sugar in 500 ml of slightly warm beer. Pour the two
Chop the scallion finely and mix in a bowl with the caprino, a few torn basil
Cut the potatoes with the skins on into thick sticks; wash to remove the starch,
Break the eggs into a bowl and beat them with the salt, pepper and milk. Line
Dress the Longo Rustino with oil and salt, roll into small cylinders and wrap
Wrap the Tomino in a slice of aubergine and a slice of pepper, then place it on
Cut the Paglierine in half, fill with the raisins and walnuts. Warm a non-stick
Place the thin slices of meat in a baking tray...